If you’re craving a dish that’s bursting with tropical flavor and has the perfect crunch, you absolutely have to try this Crispy Coconut Shrimp Recipe. Imagine plump, juicy shrimp wrapped in a lightly seasoned batter, then coated in a coconut and panko crust that fries up to a golden, crispy perfection. It’s a fantastic combination of sweet, savory, and zesty that delights every bite and is surprisingly easy to make at home. Whether you’re preparing a weeknight feast or impressing guests, this dish is an absolute winner that’s bound to become a family favorite.
Ingredients You’ll Need
Every ingredient in this Crispy Coconut Shrimp Recipe plays an essential role, from the textures to the bold flavors. You’ll find that simplicity in ingredients makes for a stunning dish where each component shines.
- Extra large raw shrimp (21-25 count): Peeled and deveined shrimp offer the perfect meaty bite and ensure quick, even cooking.
- Kosher salt: Just enough to enhance and balance the natural sweetness of the shrimp and coconut.
- Garlic powder: Adds a warm, savory depth that complements the shrimp beautifully.
- Onion powder: Brings a subtle sharpness to round out the seasoning.
- Paprika: Offers a gentle smoky hint and a touch of color to the batter.
- Water: Keeps the pancake batter light and easy to work with for dipping.
- Sweetened shredded coconut: The star ingredient that gives a rich coconut flavor and crispy texture.
- Panko bread crumbs: Mix with coconut for extra crunch without overpowering the delicate flavors.
- Lime: Sliced into wedges for a fresh burst of acidity to cut through the richness.
- Pancake mix: A surprising base for the batter that creates a light, crisp coating.
- Oil for frying: Choosing a neutral oil with a high smoke point ensures perfect frying every time.
How to Make Crispy Coconut Shrimp Recipe
Step 1: Prepare the Batter
Start by mixing the pancake mix, garlic powder, onion powder, paprika, kosher salt, and water in a medium bowl. This batter is lightweight yet flavorful and the perfect base to help the coconut stick to the shrimp.
Step 2: Make the Coconut Coating
In another bowl, combine sweetened shredded coconut with panko bread crumbs. This blend is your secret weapon for that irresistible crunch and a subtly sweet finish.
Step 3: Heat the Oil
Heat your oil in a large skillet over medium-high heat. You want the oil hot enough to crisp the shrimp quickly without absorbing too much grease, aiming for about 350°F if you have a thermometer.
Step 4: Prep the Shrimp
Pat your shrimp dry with paper towels. Dry shrimp ensures the batter adheres properly and results in a crisper crust.
Step 5: Coat the Shrimp
Dip each shrimp into the batter, ensuring it’s fully coated. Then press it into the coconut-panko mixture, gently pressing so the coating sticks evenly but doesn’t clump.
Step 6: Fry the Shrimp
Shallow fry your shrimp in batches, cooking about 2 to 3 minutes on each side until golden brown and crispy. Don’t overcrowd the pan; this helps keep the oil temperature consistent for that perfect crunch.
Step 7: Drain Excess Oil
Use tongs to transfer the cooked shrimp to a wire rack or paper towel-lined sheet pan. This keeps them crisp by allowing excess oil to drip away, so no soggy bites here!
Step 8: Serve and Enjoy
Serve your crispy coconut shrimp with fresh lime wedges for squeezing and a dipping sauce of your choice. The tangy lime juice cuts through the richness and elevates every bite.
How to Serve Crispy Coconut Shrimp Recipe
Garnishes
Simple garnishes like lime wedges and a sprinkle of fresh chopped cilantro or scallions not only brighten the plate but add bursts of freshness that perfectly contrast the rich coconut coating.
Side Dishes
This Crispy Coconut Shrimp Recipe pairs beautifully with a light salad, coconut rice, or even a refreshing mango salsa. These sides highlight the tropical vibe and keep the meal balanced and vibrant.
Creative Ways to Present
For a crowd-pleasing presentation, serve your shrimp on a bed of shredded lettuce or tropical fruit slices like pineapple and papaya. Arrange the lime wedges artistically and offer a variety of dipping sauces such as sweet chili or tangy mango chutney.
Make Ahead and Storage
Storing Leftovers
You can refrigerate leftover coconut shrimp in an airtight container for up to two days. To maintain crispiness, lay them out in a single layer with paper towels between layers to absorb moisture.
Freezing
For longer storage, freeze the cooked shrimp on a baking sheet in a single layer. Once frozen solid, transfer them to a zip-top bag. They’ll keep well for up to one month in the freezer without losing their delightful crunch.
Reheating
Reheat leftovers in a 375°F oven or air fryer for 5-7 minutes until warmed through and crispy again. Avoid the microwave, as it tends to make the coating soggy and less enjoyable.
FAQs
Can I use frozen shrimp for this recipe?
Absolutely! Just be sure to thaw them completely and pat dry before coating—dry shrimp crisp up much better than wet.
Is the coconut sweetened or unsweetened?
The recipe calls for sweetened shredded coconut to provide that lovely balance of sweetness against the savory batter and shrimp.
Can I bake this instead of frying?
Baking is possible but won’t deliver the same crispy texture. If you choose to bake, place the shrimp on a greased baking sheet and spray lightly with oil, then bake at 400°F until golden, about 10-12 minutes.
What dipping sauces go well with coconut shrimp?
Sweet chili sauce, mango chutney, or even a tangy lime mayo pair beautifully with the bold flavors of this crispy coconut shrimp dish.
How do I ensure the coconut sticks well?
Dipping the shrimp first in the batter then pressing firmly into the coconut-panko mix ensures the coating clings well during frying without falling off.
Final Thoughts
This Crispy Coconut Shrimp Recipe has quickly become one of my go-to dishes when I want to impress without spending hours in the kitchen. The joyful combination of crunchy, sweet coconut with tender shrimp and a squeeze of fresh lime is simply irresistible. I hope you try it soon and share it with those you love—it’s a guaranteed crowd-pleaser!
Print
Crispy Coconut Shrimp Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4 to 4.5 servings
- Category: Appetizer
- Method: Frying
- Cuisine: American
Description
Crispy, golden coconut shrimp coated in a flavorful batter with shredded sweetened coconut and panko breadcrumbs, fried to perfection for a crunchy and tropical appetizer or main dish. Served with fresh lime wedges, this recipe combines a delightful mix of textures and flavors that impress at any gathering.
Ingredients
Shrimp and Coating
- 1 lb Extra large raw shrimp (21–25 count, peeled and deveined)
- Kosher salt (to taste)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 cup water
- 1 1/2 cups sweetened shredded coconut
- 1/2 cup panko bread crumbs
- 1 1/2 cups pancake mix
- Oil for frying (vegetable or canola oil recommended)
Garnish and Serving
- 1 lime (sliced into wedges)
Instructions
- Prepare the batter: In a medium bowl, combine the pancake mix, garlic powder, onion powder, paprika, kosher salt to taste, and water. Whisk them together until you get a smooth, thick batter suitable for coating the shrimp.
- Make the coconut coating: In a separate bowl, mix the sweetened shredded coconut and panko breadcrumbs evenly. This mixture will give the shrimp a crispy and crunchy tropical exterior when fried.
- Heat the oil: Pour oil into a large skillet to a depth suitable for frying (about 1 to 2 inches). Heat it over medium-high heat until it reaches approximately 350°F (175°C) or until a small drop of batter sizzles immediately when added.
- Coat the shrimp: Pat the shrimp dry thoroughly using paper towels to ensure the batter sticks well. Dip each shrimp into the prepared pancake batter, fully coating it.
- Apply the coconut coating: Immediately after dipping in batter, roll each shrimp in the coconut and panko mixture. Press lightly to ensure the coating adheres well to the batter.
- Fry the shrimp: Carefully place the coated shrimp in the hot oil in batches, avoiding overcrowding. Fry each side for about 2 to 3 minutes or until they turn golden brown and crispy.
- Drain the excess oil: Use tongs to transfer the cooked shrimp onto a wire rack or a paper towel-lined sheet pan to allow excess oil to drain off and keep the shrimp crisp.
- Serve: Arrange the crispy coconut shrimp on a serving plate, garnish with lime wedges, and squeeze fresh lime juice over the shrimp before serving. Pair with your favorite dipping sauce for an enhanced flavor experience.
Notes
- Ensure shrimp are thoroughly patted dry prior to coating to prevent the batter from slipping off during frying.
- Maintain oil temperature between 350°F to 375°F for optimal frying results and crispiness.
- Do not overcrowd the pan during frying; fry in batches to keep the oil temperature consistent.
- For a gluten-free version, substitute panko and pancake mix with their gluten-free alternatives.
- Serve immediately for the best texture as coconut shrimp tend to lose crispness when cooled.
